Common rue (Ruta graveolens) comes from the Balkan Peninsula and North Africa but has been naturalized all over the world. The Rutaceae family to which common rue belongs also includes citrus trees. It was widely used in ancient times, but its use has declined because of its reputation for toxicity and a flavor that can […]

Paracress is not a relative of the real cresses despite its name; instead, it belongs to the Asteraceae family along with echinacea and dandelions. It has very different culinary qualities from watercress and its ilk. Unlike the pungency that cresses get from isothiocyanate, the sharpness of paracress centers around the mouth only. Isothiocyanate is the […]

Frankincense consists of dried sap from trees belonging to the Boswellia genus. Most frankincense comes from Boswellia sacra trees, but several species provide different grades of the resin. The highest grades are Silver and Hojari. Producers harvest frankincense by cutting the bark of the Boswellia trees and letting their sap ooze out. The sap eventually […]

Korean mint’s botanical name is Agastache rugosa. People have been eating it and using it as a medicine for a long time — the first recorded use of the herb was around 500 AD. It has several other names such as Chinese patchouli and blue licorice. Along with Agastache foeniculum, Korean mint is sometimes called […]

Houttuynia cordata is native to different parts of Asia, including China and Vietnam. It gets its botanical name from the name Houttuyn after Dutch naturalist Martin Houttuyn. The cordata part of the name comes from the Latin word for heart. The first Westerner to describe Houttuynia cordata was the Swedish naturalist Carl Peter Thunberg who […]

Water hyssop is also called brahmi, but it sometimes goes by its botanical name: Bacopa monnieri. Note that in India, Centella asiatica (gotu kola) is also called brahmi. Brahmi translates to expands consciousness. While water hyssop is native to India and the surrounding region, it has become naturalized all over the world. You can find […]

The marsh mallow (Althaea officinalis) is a plant in the mallow family that grows in marshy areas. It is native to Northern Africa much of Asia and most of Europe. It is naturalized in the US and Australia. In Ancient Egypt, the root of the marsh mallow plant was used to make confectioneries. The roots […]

Mullein is an herb native to North Africa as well as to Europe and parts of Asia. It is now naturalized throughout the temperate parts of the world and grows abundantly in wild spaces. You will often find it along roadsides and in old pastures. The seeds can remain viable for decades, which means that […]

Joe Pye weed is a native North American herb and was supposedly named after a Native American medicine man, but historians recommend taking this story with a grain of salt. According to some, the man named Joe Pye may have been a myth invented by New England colonists. Other names for Joe Pye weed include […]

Orange mint is a cultivar of mint that combines the flavors of mint and citrus with notes of lavender. While the different elements of its flavor profile are familiar, this peppermint relative is not as simple to use as you might think. Here are some dos and don’ts of orange mint to help you maximize […]

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SPICEOGRAPHY

Spices liven up our favorite foods, but what do you really know about them? What's their flavor profile, the regional cuisines they influence, or their origin stories? SPICEography seasons your knowledge so that you can better appreciate and use these common kitchen flavors.